Dessert gnocchi with balsamic strawberry sauce
A dessert twist on gnocchi - soft pilowy dough with a delicious strawberry sauce.
- 1 oz white chocolate 30g, approx
- 14 blueberries approx
For the sauce
- 1 cup strawberries 160g, washed and hulled
- 2 tbsp balsamic vinegar
- 1 tbsp sugar or a little more, to taste
For the gnocchi
- 8 oz potatoes 225g, peeled weight (approx 9oz with skins)
- ½ cup all purpose flour 70g plain flour
- 3 tbsp mascarpone 50g
- 1 egg yolk
- ¼ lemon zest a few fine gratings, from approx ¼ lemon
First cook the potatoes for the gnocchi. Cut the peeled potatoes into chunks and place in a pan with plenty water. Bring to a boil then reduce heat to a low boil. Cook for around 7-10min until the potatoes are tender to a knifepoint. Drain, mash (or put through a ricer) and set aside to cool.
Meanwhile, melt the white chocolate. One way is by cutting into chunks, putting in a microwavable bowl and cooking in the microwave for 20-30 seconds at a time, then stirring, until it has melted, around 1min. Alternatively, put a bowl with the chocolate over a bowl with boiling water in it so the hot water comes up the side but not into the chocolate bowl.
Once the chocolate has melted, put a few blueberries in at a time and roll them in the chocolate with a small spoon so all sides are lightly covered. Scoop them out with the spoon, letting excess chocolate drip off. Try to just scoop the blueberry rather than a spoonful of chocolate. Place them to dry/harden on a cookie sheet or parchment paper. Repeat with all of your blueberries. Once they have hardened a bit, you can smooth off any drips so they are fairly uniform.
For the sauce
For the strawberry sauce, halve the strawberries then pulse them in a food processor or blender until pureed.
Place the strawberries in a small pan with the balsamic vinegar and heat over a medium heat, stirring now and then, until it comes through the boil. Reduce to a simmer and cook around 7-10 minutes. After a few minutes, carefully (so you don't burn your tongue!) test the mixture and add the sugar to taste, stirring in so it dissolves. The exact amount depends on how sweet the strawberries are. Remove from heat and set aside once it has cooked long enough to thicken up slightly.
While the strawberries are cooking, make up the gnocchi by adding the flour, mascarpone, egg yolk and lemon zest to the cooled mashed potatoes and mixing until well combined. You might need to finish it off by hand.
For the gnocchi
Turn the dough out onto a floured surface and break off chunks at a time and roll the mixture into logs. Cut chunks from the log that are small bite-sized pieces and set aside on a floured surface. Repeat with all of the mixture.
Bring a shallow pan of water to a boil over a relatively high heat then cook the gnocchi in batches so you don't overcrowd the pan. Make sure the water stays boiling as you cook. The gnocchi will float to the surface once they are ready. If they don't do this after a minute or two, nudge them with a spoon as they may have stuck to the bottom of the pan.
Remove the cooked gnocchi from the pan with a slotted spoon and serve with the balsamic strawberry sauce poured over the top and topped with your white chocolate-dipped blueberries and enjoy.
Calories: 452kcal | Carbohydrates: 62g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 123mg | Sodium: 46mg | Potassium: 670mg | Fiber: 5g | Sugar: 21g | Vitamin A: 445IU | Vitamin C: 57.1mg | Calcium: 117mg | Iron: 5.8mg